On Thu, Nov 17, 2011 at 11:51 AM, Pete Theisen <[email protected]> wrote:
> Stephen Russell wrote:
>> On Thu, Nov 17, 2011 at 7:20 AM, Pete Theisen <[email protected]> 
>> wrote:
>
>>> http://www.foxnews.com/leisure/2011/11/15/10-weird-ways-to-cook-turkey/?intcmp=obnetwork
>
>> Once again Fox News authors don't know squat about what they write.
>>
>>
>
> Hi Stephen,
>
> Why be negative? If you have a better recipe, feel free to post it.
---------------

Take a frozen turkey out of the plastic wrap and drop it into the
fryer out back.  Call the ambulance because that overflow of 350
degree grease just burned you or is about to catch on fire.

If that turkey was thawed then only 4 min per pound for the moistest
turkey ever.  Do your stuffing in the oven.

Brine your bird first?

2.5 cup salt (kosher)
2 cup light brown sugar
1 gallon vegetable/chicken stock
2 tablespoon black peppercorns
3 teaspoons allspice berries
2-5 teaspoons candied ginger
3 gallon iced water

Take the first 6 ingredients and pre-boil them to incorporate the
solids.  Add to Ice making a total of 3.5-4 gal fluid.  Put in 5 gal
bucket with thawed bird (take out the hidden gems) .  Shoot for 8 hrs
time and then a quick rinse and don't forget about that inner cavity
as well.

Aromatics for the inside cavity.  Hers you like and fruit to match it.
 Cinnamon & Apples or Oranges & Rosemary.

Paper towel with some oil / butter (melted) over skin.  Season outside
as you like.

Oven at 450-500 degrees for 30 min, drop oven temp down to 350 and 15
min / # for small birds up to 20 min / # for huge ones.

If you think your bird is always too dry put the bird in with the
backbone UP instead of traditional down.  Flip the bird right side up
for the final hour.

-- 
Stephen Russell

901.246-0159 cell

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